| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hawaiian |
Bananas, Main dishes, Bobbie – no, Pork, Taste of ho |
8 |
Servings |
INGREDIENTS
| 1 |
|
Boneless pork shoulder roast, 3-4 lb. trimmed |
| 4 |
ts |
Liquid smoke flavoring |
| 4 |
ts |
Soy sauce |
| 2 |
|
Bananas; ripe/unpeeled |
| 1 1/2 |
c |
Water |
INSTRUCTIONS
Place the roast on a 22x18" piece of heavy duty foil; sprinkle with liquid
smoke and soy sauce. Wash banans and place at the base of each side of
roast. Pull sides of foil up around meat; add water. Seal foil tightly;
wrap again with another large piece of foil. Place in a shallow baking pan;
refrigerate overnight, turning several times. Place foil-wrapped meat in a
roasting pan. Bake at 400 F. for 1 hour. Reduce heat to 325 F. and continue
bkaing for 3 1/2 hours. Drain; discard bananas and liquid. Shred meat with
a fork. Yield: 8-10 servings. Editiors Note: Escarole and edible orchids
can be used to garnish the servng platter. Make sure flowers are edible and
have not been chemically treated. MC formatting by bobbi744@sojourn.com
NOTES : Submitted to magazine by Mary Gaylord, Balsam Lake, Wisc. For Luau
feast serve with Tropica Sweet Potatoes, Crunchy Asparagus Medley and
Macadamia Nut Cookies (all in file).
Recipe by: Taste of Home Magazine, April/May '97, p. 38
Posted to MC-Recipe Digest V1 #830 by Roberta Banghart
<bobbi744@sojourn.com> on Oct 07, 1997
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